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Author Notes: This is not your typically ultra-sweet banana-flavored quick bread. The unusual addition of lime juice and coconut make the bananas soar. If you’ve got some bananas too ripe to eat, make this bread now.

The smell of this bread in your kitchen as it bakes is heavenly. I think this quick bread is not only perfect as a breakfast slice but as a rustic dessert if you serve a slice as the bottom to a scoop of ice cream or pureed fruit; this bread is that moist.

This bread was originally adapted from the Sundays at Moosewood book, giving it a healthy whole wheat addition. - NakedBeet

Serves 14-20 slices

bread

1/2 cup coconut oil

1/2cup white sugar

1/4cup brown sugar

2 eggs, lightly beaten

1/2teaspoon banana, coconut, or vanilla extract

3tablespoons milk or yoghurt (low-fat is o.k.)

1tablespoon fresh lime juice

1cup very ripe mashed bananas (2 large or 3 small)

1/2 teaspoon fresh ginger, minced

1/2teaspoon kosher salt

3/4cup shredded coconut

1 1/2cups white flour

1/2cup wheat flour

1/2teaspoon baking powder

glaze

1tablespoon rum

3tablespoons fresh lime juice

1/4cup brown sugar

1/4cup coconut (toasted, optional)

Preheat the oven to 350º. Oil and lightly dust a loaf pan with flour.

In a large bowl, beat the eggs and oil together until the mixture becomes light and fluffy. Add the extract, milk, lime juice, grated ginger, sugars, salt, coconut flakes, and mashed bananas. Slowly incorporate the two flours and baking powder into the mixture, combining till the flours are just stirred through.

Pour the banana bread mixture into the loaf pan and bake for 60 minutes, or until a toothpick inserted into the center comes out clean. I recommend erring on the side of baking under 60 minutes to keep this bread ultra moist.

In the last 10 minutes of baking, prepare your lime glaze by combining the rum, juice and sugar in a small pot over a low heat. Stir to combine everything and heat until all the sugar has dissolved and the liquid starts becoming syrupy, about 10 minutes.

Let the loaf cool in the pan for 5 minutes, then invert onto a cooling rack. Poke some holes into the top and top edges along the side of the bread. While the bread is still warm, pour the glaze over the bread and sprinkle the coconut over the glaze and let cool.
*You can substitute vegetable oil or other neutral oil for the coconut or use 1/2 cup of butter.

I've made a variation of this recipe for years, got it out of a "Cooking Light" magazine issue, and converted it to muffins. Great to have on hand when late people are rushing out of the house without breakfast. I'm gonna give yours a try, thanks for posting!